Rice & Corn Cakes With Spicy Black Beans

1 cup instant brown rice
2 scallions, trimmed and sliced
1 clove garlic, minced
1/2 tsp dried thyme
1 cup frozen corn
1 cup breadcrumbs
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs
4 tsp extra virgin olive oil, divided
1 (15 oz) can black beans, rinsed
1 cup salsa

1) Cook rice with the amount of water called for on the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.
2) Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.
3) Heat 2 tsp oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 tsp oil and repeat with the remaining 4 patties.
4) Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.

Review: Mmmmm. I think cumin might have been a good addition to these patties. I used bulgur, to reduce the carb count. I also reduced the scallions, as the recipe originally called for 6 scallions. That's just way too much. I had put off making this recipe for quite some time, as I thought it looked too difficult. However, it was fairly easy.